The Local Feed on Asparagus

This week we talk about asparagus on The Local Feed.  Asparagus season in Michigan lasts about eight weeks (approximately May 1st to July 1st. I have found that I prefer asparagus fresh rather than preserved. Therefore, I eat it during those eight weeks until I can no longer eat another stalk. In addition to the audio information, I have a new recipe below. It uses short grain brown rice instead of the traditional white Arborio rice, because I prefer to eat whole grains, and it can be difficult to find a whole grain recipe.

To Listen Click Here or Below.



Asparagus Risotto

Ingredients
1-1/2 cup short grain brown rice
2 Tablespoon butter
1 Tablespoon extra virgin olive oil
2 cups vegetable stock (plus more as needed)
½ cup sliced mushrooms
2 cups asparagus, cut into 1 inch pieces
½ cup chopped onion
½ cup carrot, finely diced
¾ cup white wine
½ cup grated hard cheese, plus extra for garnish
1 teaspoon salt
½ teaspoon freshly ground pepper
½ Tablespoon cornstarch and 1Tablespoon water

Instructions
1. In a saucepan bring rice and 2 cups broth to boil and simmer for 20 minutes. There will be liquid left in the pan, and the rice will not be fully cooked. Set aside.
2. Saute carrots and onion in oil and butter until onions are translucent.
3. Add mushrooms and sauté until they release their water.
4. Add the wine and asparagus and sauté until the wine evaporates.
5. Add the rice with its liquid, cover and simmer for about 5 minutes.
6. Add the asparagus.
7. Simmer until the rice and asparagus are cooked. Add more stock as needed as the rice absorbs it.
8. Add the salt, pepper, and cornstarch mixture, and simmer 1 minute.
9. Add the cheese and cook until melted.
10. Serve sprinkled with extra cheese.

Click here for the 2011 Portabella Oscar with asparagus recipe.

Click here for the 2012 asparagus side dish.

Get your Michigan Foodie News on the Foodbeet Facebook page.